My First Cassava Cake with Strawberry Topping (Yucca Root)
Ingredients: 2 Packages of Yucca (Cassava) 1Lb pkg. 1 Can Evaporated Milk 1 Can Sweetened Condensed Milk 1 Can 13.5ML Coconut Milk 1/4 Cup Sugar 4 Whole Eggs Sauce: Strawberries about a good handful, 1/2 cup of Plain Yogurt, 1/4 Cup Sugar, 2 Tbs. Corn Starch. 1. You want to incorporate all ingredients into blender until a smooth puré 2. Add liquid into a small sauce pan and heat over medium flame (gas stove) 3. You want to constantly stir until you reach a thick yet minimal runny consistency
Directions: You want to core the yucca depending on the brand. Cut into large squares and add to your food processor or blender. Use Pulse action if available. You want to get to close shredded consistency as possible! Preheat oven 415F.
1. Begin with a Large mixing bowl. Add and beat your Eggs until Fluffy/Airy.
2. Slowly incorporate your Condensed Milk into bowl while continuing to slowly whisk, Follow the same technique with the whole Evaporated Milk. Add sugar to your desired sweetness. I added 1/4 Sugar.
3. Incorporate your shredded Yucaa (Cassava) into your batter and gently incorporate until fully mixed.
Setup your Baking Pans and begin to filled trays about 3/4 of the way! Add to oven and Bake for 30Min. Remove or Pull rack to incorporate the remainder 1/2 of Condensed Milk and evenly coat your batches. Re-add to oven and lower temperature to 375F. Bake for an additional 15-20Min. or until you see the milk layer brown up!
Remove trays from oven and allow to cool! Approximate 30Min. Cut your desired portion and drizzle your strawberry topping!
Shout out to @LutongPinoyFastbreak for Guidance.
Hope you enjoy this simply, yet magnificent Baking milestone you just owned! -Sergio a. Guerrero
#Learn these simple, yet effective #life #lessons | #spirituality Free #eBook sign up! buff.ly/1MvcB5v